Albert's Original Air Dried Ham (Carmarthen Ham)

Albert's Original Air Dried Ham

Cured on our farm, just as it has been for generations, our air-dried ham embodies the heritage and craftsmanship of traditional Welsh farmhouse methods. This time-honoured recipe has been meticulously preserved within the Rees family, allowing us to create a product that speaks to our roots. Each ham is subjected to a precise curing process, where temperatures are carefully controlled to adhere to specific guidelines, culminating in an artisanal air-drying phase that can last from 6 to 9 months. This dedication to tradition ensures that our hams not only develop rich flavours but also attain a maturity that reflects the essence of the land and the legacy of our craft.

The secret to the exquisite taste of our salt-cured ham lies in the expertise honed over decades by skilled artisans of the Rees family, starting with Albert Rees, who was a market butcher in the 1970s. His passion for quality and flavour set the foundation for what would become a beloved family tradition. The result is a ham characterised by a rich, mellow saltiness that melts in your mouth, offering a delicately balanced flavour profile that is both nostalgic and unique. Each bite transports you to our farm, where the art of curing is not just a process, but a cherished legacy.

Our hams, typically weighing between 4 to 5 kilograms, are carefully suspended in a controlled environment ranging from 16 to 25 degrees Celsius throughout the maturation process. This gradual exposure allows the ham to develop its distinct taste and elegantly delicate texture. When thinly sliced, it reveals a consistent rich pink to dark red hue, interspersed with visible white fat, which contributes to the overall flavour and mouthfeel. The artistry of our curing process and the commitment to quality ensure that each slice is not merely a part of a meal, but an experience steeped in tradition and rich in heritage.

NOTE: You are purchasing 1 pack of ham, not everything in the picture.